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October 1, 2018 - 7:56pm

rgreenberg2000

Very first baguettes

Ok, so this weekend, I posted for the first time in over two years, and I mentioned that I'm not very adventurous......and, yet, here I am, posting about making my first ever baguettes. I have long drooled over the many wonderful baguettes posted here, with Alan's leading the pack. So, I got a bit of a wild hare, and decided that I'd give the baguette shape a go. I started with one of my standard formulas - 75% AP, 10% WW, 10% Semolina, 5% Rye @ 70% hydration. After doing a bunch of reading, and watching the King Arthur baguette shaping video, I dove in.....

I made up a standard batch with 1200g flour, autolyzed, S&F'd, and bulked. I pulled off three portions of about 355g each, the remaining portion was destined for my usual batard. I bench rested the dough, then shaped, and ended up with this (I floured the bejeezus out of my couche due to sticking issues the first time I used it!):

Proofed these up for about 90 minutes at room temp, then popped them into a 475f oven with steam:

Hee, hee.....I forgot to determine the length my stone would accomodate!!! What a dope! :) Oh, well, soldiering on.......

Well, I'll be darned, these don't look too bad at all (15 minutes with steam, 15 without):

Crumb shot (I love the color of semolina!!):

I was so excited, I had to have a sandwich in the vein of those I've had in Paris (butter, meat, cheese):

I'm pretty happy with how this first attempt turned out. I will measure my stone for next time, will probably reduce the hydration to make for easier handling until I get used to shaping these, but really, I have no complaints! They will get better with practice!

October 1, 2018 - 12:23pm

Kimmer2

Got the Mill and the Book... BUT WHICH GRAINS DO I USE?

Hello all,

i have recently purchased Chad Robertson’s Tartine No.3 along with a brand new nutrimill grain mill. I’ve gotten pretty good at the original Tartine country loaf and now I want to really experiment with different grains and flavors to find a perfect loaf of my own (epecially before I bring it to the firehouse). I’ve read T3 cover to cover but I still have some questions before I start buying out amazon.

1) when recipes call for high extraction wheat flour, WHICH WHEAT BERRIES AM I SUPPOSED TO USE? Red? White?

2) When recipes call for whole grain wheat flour, does that mean red wheat berries? He specifics white whole wheat flour (which I assume is from white wheat berries) as a separate ingredient so I figured just whole wheat meant red?

3) am I right to assume that whenever I see “whole grain” it means mill the berries and don’t sift off Any bran/germ?

4) finally, I’m hoping to achieve that perfect loaf with a rich buttery aerated crumb that has that distinctly sweet finish. If anyone has any awesome grain combinations that have worked for them in the past, or if you know which grains are best suited for the loaf described, I’d be greatly appreciative!

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October 1, 2018 - 4:08am

Novice

Sourdough with UK Malted flour from Bacheldre Watermill

Hello Bakers,

I anyone else using the Bacheldre Watermill flours for their sourdoughs? I am getting a bit more adventurous now so I thought I'd try the Malted blend strong bread flour (with added wheat flakes :) ) . The protein content of this malted flour is 'only' 9.5% where as the white that I use is 12%. I noticed that when I substituted the malted for the white flour it gave a sticker dough which was harder to work. It didn't rise much but that could have been because it warmed up too much during the proving ... (my bad). Nevertheless after overnight in the fridge it did rise a bit in the oven.

My question is - what effect does this lower % protein have on the dough and how should one compensate? Add more flour, more starter or less water?

I used:-

400g flour

230g water

5g salt

160g 100% starter.

Thanks!

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September 30, 2018 - 9:26pm

Elsie_iu

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

It seems that there’re not a lot of sourdough recipes on TFL that involve peanuts. In an attempt to change that, I tossed some peanuts into the dough…

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

Dough flour (all freshly milled):

150g 50% Sprouted kamut flour

90g 30% White wheat flour

60g 20% Whole durum flour

For leaven:

5g 1.67% Starter

20g 6.67% Bran sifted out from dough flour

20g 6.67% Water

For dough:

280g 93.3% Dough flour excluding bran for leaven

170g 56.7% Water

100g 33.3% Whey

45g 15% Leaven

9g 3% Vital wheat gluten

5g 1.67% Salt

Add-ins:

30g 10% Toasted skin-on peanuts

21g 7% Dried cranberries

3g 1% Toasted whole black peppercorn

___________

302.5g 100% Whole grain

292.5g 96.7% Total hydration

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Soak the cranberries in a little hot water to re-hydrate. Set aside until needed.

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Roughly combine all dough ingredients except for the salt and leaven, autolyse for 20 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Fold in the add-ins and ferment for 2 hours 45 minutes longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 20 minutes at room temperature.

Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The dough sprang pretty well in the oven. It didn’t spread much but I think it was owed to the relatively low hydration rather than proper shaping :)

If you’re like me, who complain that cracked black peppers could hardly be detected in bread, you have to try using whole peppercorn. The pop of spiciness is so stimulative!

This bread has well-balanced flavor: sprouted kamut produces a very sweet crumb, cranberries give some tanginess, toasted peanuts are toasty and savory, while the black peppers add hotness.

___________

Sweet & sour chicken, garlic scraps with tofu skin & black fungus, and eggs & shrimps. Served with super delicious plain Japanese brown rice

September 29, 2018 - 12:10am

Yippee

20180928 Rye Granola Bars

I love rye. I love it so much that I even use it to make granola bars.

Using pre-gelatinized flaked rye has yielded the best results.

These will be my son's snacks during his debate tournament tomorrow.

I followed Ina Garten's recipe almost exactly...

"almost exactly" = no change to the seasonings

did make the following changes:

brewery flaked rye replaced oats

walnut replaced sliced almond

unsweetened (very important) shredded coconut replaced sweetened one

Chinese organic golden silk red jujubes replaced regular dates

organic raisins replaced cranberries

I used food processor and KA mixer to process and mix ingredients.

September 28, 2018 - 11:06am

Valdus

Using a stiff starter

i tried the NFNM starter and a liquid one. I landed liking something, in the middle- a stiff starter. I feel it is just enough attention and size so that it feels like a pet! I am curious though, how do you use a stiff starter in a liquid recipe?

according to the knights at KAF it doesn’t matter. Just refresh the ball and through it in. I must say I was elated. But my instinct is to trust but verify. So I thought I would ask here. Is it necessary to turn it back to a liquid, or add more water to the recipe?

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September 27, 2018 - 4:04pm

Vishnu96

Bagel baking help needed

Hey there,

I'm new to this forum, but I have seen other posts to get some help baking bread.

The attached picture is what the bagels made today looked like. The one on the plate (and another which I ate) were pretty good for a first attempt. The ones on the foil though were far from perfect.

https://www.allrecipes.com/recipe/6849/boiled-bagels/

This was the recipe I followed (the change I made was halving everything to make a batch of 6)

There were 3 points at which I knew I could've made a big mistake.

1. Portioning: clearly some bagels look bigger than others and I don't think I did a good job making even portions

2. Proofing + Broiling: the proofing process went well and I wanted to broil them like the recipe suggested. One thing that felt instantly wrong was when I went to flip them over to broil. I might have knocked out all the proofing and handled them too roughly.

3 Boiling: I feel that I overcrowded my boiling pot and that would have made a big difference if I boiled them in groups of 2 or 3.

Any advice/tips would be helpful.

Thanks in advance!

Vishnu

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September 24, 2018 - 6:36am

aleksdok

Advice on score and rise please!

Hi, I’m fairly new to baking sourdough. I have a 75/25 white/rye starter called Bernie who is doing a great job. The issue comes when it’s time to score and bake.

I am using the Breadwerx stiff dough / open crumb recipe as I find it very difficult to work with a high hydration dough for now, and it’s been providing with me with some really lovely bread:

I don’t have a Dutch oven or a cloche, so I’ve been baking with a pan of water below the bread to steam it. The bread crust will harden before its split along the scoring and then continue to rise along the side. I tried to score a different loaf deeper, to see whether I wasn’t scoring it enough, and it opened up some more but didn’t rise as high. I bake at 250c in an electric oven.

Here’s another example of the top of the bread

Is it a case of my scoring technique? Maybe I should preheat the oven for longer or turn the heat up more? The bread is very tasty and has a nice crumb, I just wish it was a little prettier. Any advice is much appreciated!

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September 22, 2018 - 10:29pm

The Roadside Pi...

Brioche hambuger bun

While we all love a nice crusty loaf of bread. Pillow soft buns with nary any crust at all have a place too.

Friday night dinner.
Mississippi chicken on fresh, home made pillow soft buns.

The Roadside Pie King

September 22, 2018 - 11:05am

Pequod

Fresh Milled Spelt Sourdough

This is my second loaf with fresh milled flour. Once again, I turned to Maurizio for inspiration and went with his Sourdough Spelt formula. My loaf used 30% fresh milled spelt, 30% fresh milled high extraction hard red spring wheat (Maurizio calls for Central Milling T85), and 40% Giusto's Artisan. I used a 40 mesh sieve to sift the whole grain red wheat down to high extraction (about 85%). This loaf was 85% hydration. It was proofed in the refrigerator in a linen-lined oblong banneton and baked in an oblong clay baker. The result:

This is an incredibly delicious bread and am very happy with the result. Next time I'll replace a bit of the high extraction wheat with some rye, but otherwise really loving the flavor of spelt.

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Most bookmarked

Very first baguettes

Got the Mill and the Book... BUT WHICH GRAINS DO I USE?

Sourdough with UK Malted flour from Bacheldre Watermill

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

20180928 Rye Granola Bars

Using a stiff starter

Bagel baking help needed

Advice on score and rise please!

Brioche hambuger bun

Fresh Milled Spelt Sourdough

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Most bookmarked

Very first baguettes

Got the Mill and the Book... BUT WHICH GRAINS DO I USE?

Sourdough with UK Malted flour from Bacheldre Watermill

Black Peppercorn Peanut Cranberry 50% Sprouted Kamut SD

20180928 Rye Granola Bars

Using a stiff starter

Bagel baking help needed

Advice on score and rise please!

Brioche hambuger bun

Fresh Milled Spelt Sourdough

Pages